By Tessa Kiros
This is my sister-in-law Luisa’s recipe. It comes from Chioggia, where they have lots of radicchio. It is surprisingly good with a lovely texture, and it keeps well.
Preheat the oven to 180°C (350°F/Gas 4). Butter a round 20 cm (8 inch) springform cake tin. Scatter the breadcrumbs in and shake it so the breadcrumbs stick to the butter. Shake out the excess.
Bring the water to the boil with the 2